In VitroAntimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

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Abstract
In the present investigation, comparison of antimicrobial activities of different spices,Curcuma longa,Zingiber officinale, andMentha arvensis, and medicinal herbs, such asWithania somnifera,Rauvolfia serpentina,Emblica officinalis,Terminalia arjuna, andCentella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water) were used and extracts were examined againstBacillus cereus,Serratiasp.,Rhodotorula mucilaginosa,Aspergillus flavus, andPenicillium citrinumisolated from juices. Extracts from the medicinal herb and spices have significant activity.B. cereuswas the most sensitive andR. mucilaginosawas the most resistant among the microorganisms tested. Ethanolic and methanolic extract ofC. asiaticadisplayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices.
Funding Information
  • Kurukshetra University

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